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Homemade Panettone Recipe

Two slices of homemade Panettone bread filled with raisins and candied fruit, presented on a white plate.
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Learn to make authentic Italian panettone at home with this detailed recipe. Achieve a light, fluffy, and aromatic Christmas bread filled with raisins and candied citrus.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 4 cups all-purpose flour, plus more for dusting
  • ½ cup granulated sugar
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • ½ cup unsalted butter, softened
  • 1 cup raisins
  • ½ cup candied orange peel, chopped
  • ½ cup candied lemon peel, chopped
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • Zest of 1 orange

Instructions

  1. In a small bowl, combine warm water, yeast, and 1 teaspoon sugar. Let stand for 5-10 minutes until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, combine 4 cups flour, ½ cup sugar, and salt.
  3. Add the foamy yeast mixture, eggs, and softened butter to the flour mixture. Mix on low speed until a shaggy dough forms.
  4. Increase speed to medium and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  5. Add the raisins, candied orange peel, candied lemon peel, vanilla extract, lemon zest, and orange zest. Knead on low speed until the fruits and zests are evenly distributed.
  6. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 2-3 hours, or until doubled in size.
  7. Punch down the dough and shape it into a ball. Place it in a greased 8-inch panettone mold or a parchment paper cone.
  8. Cover the mold and let the dough rise again for 1-2 hours, or until it has risen about 1 inch above the mold.
  9. Preheat your oven to 350°F (175°C).
  10. Bake for 40-50 minutes, or until the panettone is golden brown and sounds hollow when tapped. If it browns too quickly, loosely tent with foil.
  11. Once baked, immediately invert the panettone by hanging it upside down using skewers or by placing it on its side. Let it cool completely. This step is crucial to prevent it from collapsing.

Notes

  • For an authentic flavor, consider using a sourdough starter instead of commercial yeast.
  • Ensure your ingredients are at room temperature for best results.
  • Properly cooling the panettone upside down is key to its signature texture.
  • This recipe is a great option if you are looking for a delicious alternative to store-bought options, similar to what you might find from top meal delivery services that offer baked goods.

Nutrition

Find it online: https://blissbatter.com/panettone-recipe-italian-christmas-bread/